Friday, March 26, 2010
Lately my mind's been everywhere. I'm working on a couple different projects right now, so most of my time is spent getting things together for those. So that uses up a lot of my mental energy. By the time it comes to eat I'm a t a loss as to what my belly is craving. In this case pizza was on my mind again.
Well it's doesn't look like much of the familiar calzone shape. But i like to consider it as one. I used one of those Pillsbury pizza crusts. When you take it out it look square shaped. I halved the dough to make two. Spread some shredded mozzarella, layered on some fresh sliced roma tomatoes and baby portabella mushrooms and some avocado. Why not? If you've been following this blog over the past year, you'd know that I love avocados. Besides it's one of those ingredients you wouldn't necessarily find in a calzone. Let alone as a topping on pizza. To I place accordingly on the dough and seal it up. poked a tiny hold on top to let the steam out. Easy last minute meal for the busy mind.
Just look at that tiny string of cheese hanging in between the two pieces. Tempting ain't it?
Makes two plump calzones
1 can Pillsbury pizza dough - halved width-wise
1 c sliced baby portobella mushrooms.
2 roma tomatoes - sliced
1 c shredded mozzarella - plus extra
1 small ripe avocado
Preheat your oven to 425˚F
To make one:
Place the dough flat on an ungreased baking sheet. Sprinkle some of the mozzarella on one side of the dough. Leave the other half untouched. Be sure there is a 1-inch space from the edge of the dough. Top a slices of the roma tomato, mushroom the avocado.
Bring the other halve of the dough over and seal the edges. Cut a small slit at the top to let the steam out while baking.
Bake for 15-17 minutes until the crust is browned.